Ingredients for Mom's Apple Stack Cake
- 1 1/2 cups sugar (for cake), 1 cup sugar (for filling)
- 2 large eggs
- 1 teaspoon salt
- 1 cup shortening
- 1 cup sour milk (or buttermilk)
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1 teaspoon baking soda
- Applesauce (not found in recipe)
- 1 teaspoon ground cinnamon
- 6 cups all-purpose flour (for cake), 1/2 cup all-purpose flour (for filling)
- 8 cups peeled, cored and thinly sliced cooking apples (about 4 pounds)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup apple cider or apple juice
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How to Make Mom's Apple Stack Cake
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together the softened butter and sugars until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- On a lightly floured surface, roll out the dough to about ⅛ inch thickness.
- Use a 4-inch biscuit cutter or a knife to cut out circles. (You can also use pie tins to shape the cookies)
- Bake the cookies on ungreased baking sheets, 2-3 at a time, for 8-10 minutes, or until lightly golden.
- While the cookies bake, prepare the filling: In a medium saucepan, combine the sliced apples, sugars, flour, cinnamon, nutmeg, allspice, and apple cider or juice.
- Bring to a simmer over medium heat, stirring occasionally, until the apples are tender and the liquid has thickened (about 10-15 minutes).
- Let the apple filling cool completely.
- Once the cookies and filling are cool, layer the cookies, spreading a generous amount of apple filling between each layer and on top of the assembled cake.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled and enjoy! Note: you may get 2 cakes from this recipe depending on the size of your cookies.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
162g
Fat
15g
Carbs
20g
